Slow cooker Thai red beef curry recipe

Come home to the delicious fragrance of Thai curry cooked in your slow cooker. Photo / Fresh Media

Slow cookers aren’t just for winter. This flavoursome red curry is quick to prepare and can be left cooking by itself all day.

Thai red curries are rich and aromatic and have a medium-hot spice level. You can adjust the amount of curry paste you use if you aren’t sure about your family’s heat tolerance.

Thai red beef curry

Serves 4

Ingredients

500g diced beef

A handful of green beans (fresh or frozen)

1 large onion, sliced

2 cloves garlic, minced

3cm cube-sized fresh ginger, chopped

1 ½ cups beef stock

2-3 Tbsp Thai Red Curry paste

1 Tbsp fish sauce

1 tsp runny honey

270ml coconut cream (reserve 2 Tbsp for the rice)

500g jasmine rice

2 Tbsp coconut cream

To garnish

Lime wedges

Fresh red chilli (optional)

Thai basil, basil, coriander (optional)

Method

1. Place the beef, onion and beans in the slow cooker. Add the curry paste, fish sauce, honey, ginger and garlic. Pour 1 ½ cups of beef stock over everything and combine well.
2. Secure the lid on the slow cooker and set to cook 5–6 hours high or 8–10 hours low.
3. When the cooking time is up, stir the coconut cream through (apart from the 2 Tbsp reserved for the rice) and cook for another 10 minutes to heat through.
4. When the curry is close to the end of its cooking time, cook the rice according to the packet instructions. Stir the reserved 2 Tbsp coconut cream through the cooked rice and fluff it up.
5. Serve rice and curry garnished with herbs, lime wedges and chilli.

Afterword

If you want to thicken the sauce, take a ladleful of cooking liquid in a small bowl, dissolve 1 Tbsp cornflour and tip it back to the sauce. Stir well and heat it up until hot and the sauce thickens.

– fresh.co.nz